Mussels Saganaki
A classic Greek meze, Mussels Saganaki combines tender mussels with a rich tomato sauce, creamy feta and fragrant herbs. Quick, easy and packed with Mediterranean flavors, it’s perfect served with crusty bread for dipping
A classic Greek meze, Mussels Saganaki combines tender mussels with a rich tomato sauce, creamy feta and fragrant herbs. Quick, easy and packed with Mediterranean flavors, it's perfect served with crusty bread for dipping
Info
Prep Time:
10mCook Time:
10mDifficulty Level:
Ingredients
- 500 g frozen mussel meat, thawed
- 4–5 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 ripe, firm tomatoes, peeled and finely chopped
- ½ fresh red chilli, finely chopped (or a pinch of chilli flakes)
- 200 g feta cheese
- A pinch of dried oregano or fresh thyme
- Freshly chopped parsley, for serving
- Freshly ground black pepper
- Salt, if needed
Directions
If using frozen mussel meat, thaw it properly according to the package instructions and drain well in a colander.
Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 3–4 minutes until softened and translucent.
Stir in the garlic and chilli and cook for about 1 minute, until fragrant.
Add the chopped tomatoes, reduce the heat and simmer for about 10 minutes, until the sauce has thickened. This is important, as the mussels will release additional liquid during cooking.
Add the mussels, oregano (or thyme) and crumbled feta.
Cook gently for about 2 minutes, just long enough for the feta to soften and begin to melt into the sauce.
Season with freshly ground black pepper and, if necessary, a little salt. Taste first, as both the mussels and feta are naturally salty.
Sprinkle with freshly chopped parsley and serve immediately.
Recipe Tips
- If using fresh mussels, scrub the shells thoroughly under cold running water and discard any that remain open after cleaning.
- To prepare fresh mussel meat, steam the cleaned mussels in a covered pot over high heat for 2–3 minutes, shaking the pot a few times until the shells open. Reserve the cooking liquid and stir a little into the tomato sauce for extra depth of flavour.
- As a guide, you’ll need about 2 kg (4½ lb) of fresh shell-on mussels to yield 500 g of mussel meat.
- Avoid overcooking the mussels, as they quickly become tough and rubbery.
- If you’d like a golden finish, place the pan under a hot grill (broiler) for a few minutes until the feta is lightly browned and bubbling.
